Chef de Partie 高級廚師 - 5-days work week

Monitor and maintain high standard of food quality, food safety and cost control; Assisting with prep and undertaking basic cooking and prep duties; Check maintenance of all equipment located in the areas under supervision and prevent damage or loss of Hotel properties; Strong knowledge of various cooking methods, ingredients, equipment and processes; Ensure proper portion, arrangement, and food garnish to be served; Monitor stock of kitchen supplies and food; Liaise with Stewarding to maintain the high standards of kitchen cleanliness; To perform any duties assigned by the Management Team deemed necessary.